Eggplant Parmigiana

Posted in 3 Points, Main Course, Recipes, Side Dish, Weight Watchers Points Values by JenClows on July, 31 at 3:04 pm

Eggplant Parmigiana

POINTS Value: 3
Servings:  4
Preparation Time:  15 min
Cooking Time:  35 min
Level of Difficulty:  Moderate

We slimmed down this fattening favorite. Baking the eggplant gives the dish a crispy texture without the fat that comes from frying.

Ingredients

  • 1 sprays cooking spray
  • 1/3 cup seasoned bread crumbs, Italian-style
  • 1 Tbsp grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1/4 tsp garlic powder
  • 1 medium raw eggplant
  • 2 large egg white(s), lightly beaten
  • 1 1/2 cup canned tomato sauce
  • 1/2 cup part-skim mozzarella cheese, shredded

Instructions

  • Preheat oven to 350°F. Coat a 9 X 13-inch baking dish with cooking spray; set aside.
  • Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices.
  • Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.
  • Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve.

One Response to “Eggplant Parmigiana”

  1. SoozieQ Says:
    August 1st, 2007 at 3:45 pm

    Even though this says the level of difficulty is “moderate”, I’m not going to let that scare me. I’m going to give this a shot. I’ll let you know how it goes and if I destroy my kitchen or anything ;-)

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